Strawberry Cupcake Bites

If you're new here, you may want to follow me on Pinterest, too. Thanks for visiting!

This post may contain affiliate links. Please see my full disclosure policyfor details.

Quick and easy to make, here’s a sweet recipe for Strawberry Cupcake Bites you can feel good about serving. They’re filled with fresh strawberries and drizzled with a tangy lemon glaze.

There’s nothing better than the sweet taste of summer fruit. And here in South Carolina, we’re enjoying loads of strawberry patches along our highways and at every produce stand.

That’s why I’ve been adding strawberries to pretty much every meal these days. They’re super sweet and packed with nutrients, so I love to toss them into salads, and of course, in all sorts of desserts.

Did you know strawberries can help burn stored fat and ease inflammation? They’re a super fruit with plenty of healthy benefits, and low in calories, too. For me, I just can’t stop eating them! I love them sliced, diced, and served as a sweet dressing. There are just so many ways to include them with just about every meal and dessert.

Here’s a fun way to serve them after dinner that’s still super sweet, but with less calories of most traditional strawberry desserts. I’m calling them Strawberry Cupcake Bites because I made a mini version. This recipe made about 24 mini bites, but you could easily make them in a regular sized muffin tin, too.

For my Strawberry Cupcake Bites, I used:

2 cups of unbleached all-purpose flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

3 eggs, lightly beaten

1 cup milk

2 tablespoons butter, melted

1/2 teaspoon pure vanilla extract

a dozen strawberries, halved

Just preheat the oven to 400 and spray your mini muffin tin with a just a bit of cooking spray.

Note: I first made them with cute little cupcake liners. And, although they looked nice on the plate, they stuck to the liners. So now I just add the batter straight to the muffin pan.

Whisk together the dry ingredients first and mix the eggs, milk, butter, and vanilla in a small bowl separately. Add the milk mixture to the dry ingredients until blended and spoon the batter into the muffin pan, filling to about two-thirds full.

After that, top each with a strawberry half and bake until golden brown. It takes mine about 12 minutes to bake. Then I let them cool for about 15 minutes more before adding the glaze.

For the lemon glaze, I used:

1/2 cup confectioners’ sugar

2 teaspoons fresh lemon juice

Just mix the sugar and juice until smooth and drizzle on top of each muffin. It gives the cupcake bites a wonderful blend between sweet and tangy, and creates a perfect bite of sweetness after dinner without loading down on too much dessert.

These cupcake bites make a beautiful presentation on a plate and would be perfect for any cookout, picnic, or summer party this year.